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This Ha’ Penny Snacks recipe is preserved from and listed in the Home Cooking community recipe book printed by the Dana, Indiana 49’er Club in 1974. Submitted by Betty (Farrington) Webb.
I’ve found it listed several ways during my research: Ha’Penny Snacks, Ha’Pennies, and Cheese Pennies.
Ha' Penny Snacks
Ingredients
- 1/4 cup 1 stick butter* at room temperature
- 10 oz. grated cheddar cheese at room temperature
- 1/2 package of dry onion soup mix**
- 4 diced strips of crispy bacon
- 1 cup all-purpose flour
Instructions
- Mix butter and cheese
- Add flour, soup mix, then bacon - and blend
- Shape into rolls (It does not specify how many rolls***.)
- Wrap in wax paper (I think plastic wrap will be fine - like a cheeseball)
- Chill
- Slice balls into 1/4 inch-thick pieces.
- Place on ungreased sheet and bake at 375° for 10-12 minutes or until slightly browned.
Notes
*The recipe calls for margarine - but I suggest that you never, ever consume or substitute margarine in any recipe. But, you do you. 😀
**Any time a recipe calls for half a package of dry onion soup mix - I always use the entire package. Hasn't hurt a recipe yet!
***This appears to be a bite-sized appetizer. So I suggest forming several balls the are no taller/wider than a medium-sized potato chip, for easy handling.
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